Almond tart with chocolate cream

Ingredients

Tart base

125 grams (1 cup) flour
25 grams (1/4 cup) almond flour
40 grams (3 tablespoons) coconut sugar (or regular sugar)
75 grams (1/3 cup) butter 82.5%
30 grams (1 large) egg yolk

Almond cream with chocolate

1 (large) egg
60 grams (1/4 cup) butter 82.5%
55 grams (4 tablespoons) coconut sugar (or regular sugar)
Almond essence to taste
60 grams (1/2 cup) almond flour
50 grams (1/3 cup) chocolate drops
40 grams (1/2 cup) almond flakes (petals)

Equipment

Mixing Bowl
Make sure you have a large mixing bowl for combining your ingredients effectively. A wide base can be helpful for better mixing.
Whisk and Spatula
A whisk is essential for combining butter and sugar until light, while a spatula works wonders for folding in ingredients gently.
Rolling Pin
Ensure your rolling pin is smooth and dust it lightly with flour to prevent the dough from sticking.
Parchment Paper
This will help you line the tart base without it sticking to the mold. Make sure to cut it to size.
Tart Mold
A mold with removable sides can make it easier to transfer your tart to a plate for serving.

Instructions

Step 1

1. **Combine two types of flour**: Mix 125 grams (1 cup) flour and 25 grams (1/4 cup) almond flour together. Tip: Sift the flour to prevent lumps.

Step 2

2. **Add the butter**: Incorporate 75 grams (1/3 cup) butter at room temperature and grind the mixture into crumbs. Tip: Make sure the butter is evenly distributed.

Step 3

3. **Add the egg yolk**: Mix in 30 grams (1 large) egg yolk until the mass gathers into a lump. Tip: If the dough is dry, add some cold water, a teaspoon at a time, until it comes together.

Step 4

4. **Roll the dough**: Use a rolling pin to form the dough into a circle with a diameter of 25 cm (9.85 inches). Tip: Roll the dough between two sheets of parchment paper to prevent sticking.

Step 5

5. **Prepare the mold**: Cover the bottom and the sides of the mold with parchment paper, then place the rolled dough into the mold and cut off the excess. Tip: Press the dough gently into the edges to ensure an even thickness.

Step 6

6. **Chill the dough**: Place the mold in the fridge for at least one hour. Tip: Chilling helps the dough to firm up and prevents shrinking during baking.

Step 7

7. **Prepare for baking**: Before baking, pierce the tart base with a fork to prevent bubbling. Tip: You can use baking beans or rice as weights to keep the dough flat.

Step 8

8. **Bake the tart base**: Preheat your oven to 338F (170C) and bake the tart base for 15-20 minutes. Tip: The edges should be lightly golden.

Step 9

9. **Cool the tart base**: Once baked, let the tart base cool to room temperature.

Step 10

10. **Prepare the almond cream**: Whip 60 grams (1/4 cup) room-temperature butter and 55 grams (4 tablespoons) sugar together until light and fluffy. Tip: Use an electric mixer for a smoother consistency.

Step 11

11. **Add remaining ingredients**: Beat in 1 large egg and a few drops of almond essence. Fold in 60 grams (1/2 cup) almond flour and 50 grams (1/3 cup) chocolate drops with a spatula until well combined. Tip: Be gentle to keep the mixture light and airy.

Step 12

12. **Fill the tart base**: Spread the almond cream evenly over the tart base.

Step 13

13. **Garnish with almond flakes**: Sprinkle 40 grams (1/2 cup) almond flakes evenly over the top. Tip: Press down lightly to ensure the flakes adhere to the cream.

Step 14

14. **Bake the filled tart**: Bake at 338F (170C) for about 30 minutes, or until the cream has thickened and set. Tip: The tart should have a slight golden color on top.

Step 15

15. **Cool and store**: Allow the finished tart to cool to room temperature before storing it in the refrigerator. Tip: Cover with plastic wrap to keep it fresh.

Servings

🍰 **Snack Time Upgrade:** Serve your chocolate almond tart with a dollop of whipped cream or a scoop of vanilla ice cream. The creaminess complements the rich chocolate and almond flavors beautifully.

☕ **Coffee's Best Friend:** Pair each slice with a steaming cup of coffee or a frothy cappuccino. The bitterness of the coffee will balance the sweetness of the tart perfectly.

🍇 **Fruit & Freshness:** Garnish with fresh berries or a sprinkle of powdered sugar for a refreshing twist. The tart's rich flavors are enhanced by the burst of juice from fresh fruits.

🎉 **Party Planner:** Making this for a party? Slice it into smaller pieces and serve as part of a dessert platter. It pairs wonderfully with other desserts like macarons or petite fours.

Variations

🍃 Gluten-Free: Swap the regular flour for a gluten-free flour blend. Ensure your almond flour is certified gluten-free to avoid any contamination.

🌱 Vegan: Replace the butter with a vegan butter substitute and the egg with a flax egg (1 tablespoon of flaxseed meal + 2.5 tablespoons of water mixed and left to rest for 5 minutes). Use dark chocolate that's dairy-free to keep it vegan.

Faq

Q: Can I make the tart dough in advance?
A: Absolutely! You can prepare the dough up to 2 days in advance. Keep it wrapped tightly in plastic wrap and refrigerate.
Q: How do I know when the tart is fully baked?
A: The almond cream should be set and slightly golden brown on top. A toothpick inserted in the center should come out clean.
Q: Can I freeze the tart?
A: Yes, you can freeze the fully baked tart. Just make sure to wrap it tightly in plastic wrap and aluminum foil to avoid freezer burn.
Q: What's the best way to melt chocolate drops for this recipe?
A: You can use a double boiler or microwave them in 30-second intervals, stirring in between each interval until melted and smooth.
Q: How can I make the tart more decorative?
A: Try drizzling some melted dark or white chocolate over the top or decorating with edible flowers for an elegant touch.
Q: Can I use different nuts if I don't have almond flour?
A: Certainly! Hazelnut flour or cashew flour can make wonderful substitutions while adding their own unique flavors.